Lamb tagine with prunes
Difficulty: Media
1 kg of pear lamb, 1 onion, 2 garlic teeth, 300 gr of raisins, 100 gr of peeled almonds, 2 tablespoons of honey, extra virgin olive oil, salt, black pepper, fresh ginger, saffron in stranded, cinnamon powder, ajonjoli
Preparation
The meat is chopped, spilled and placed in a saucepan (better in a Moroccan tayin if available) along with onion and chopped garlic, olive oil, ginger and saffron.
It is covered with water and is cooked over moderate heat.
In the meantime, the plums will have been soaked for an hour and boned. In the same way the almonds will have been toast in a little oil over a slow heat, constantly removing it so that they don't burn. The same applies to jonjoli but no oil.
Fifteen minutes before the meat is removed from the fire, the honey and half a teaspoon of cinnamon are added. It is cooked on a slow heat, stirring from time to time, and served by decorating the tayin with the almonds (whole or chopped) and the ajonjolí, which is sprinkled above.
